Brioche Hazelnut

Mixing : Mix all ingredients except salt and butter, mix until ¾ smooth, then add the salt and butter, mix until smooth.

Dough Temprature : 26°C

Early Fermentation : 10 minutes.

Next Process 

• Prepare a 40x60 cm baking pan that has been with butter. The dough is folded and flattened in the pan then store for 1 night in a chiller at 5°C
• Weigh the dough 40 g - make it flat.
• Rest the dough 10 minutes, then re-flatten if needed and arrange on the baking sheet
• Rest for 10 minutes, then spread slightly using your fingers

Fermentation : Fermentation 34°C/75% RH – 70 minutes

Decoration before baking 

• Spread with Sunset Glaze
• Place 3 slices of butter on top (press down) and sprinkle with Pearl Sugar

Oven Temprature : 205/180°C (8-10 minutes). Cool once cooked

Baking Time : 15 minutes

Decoration after Baking : Spoon Hazelnut Supercrem on top and sprinkle on toasted almond slices.